Salted Brown Butter Chocolate Chunk Cookies
User Reviews
5
Salted Brown Butter Chocolate Chunk Cookies
Description
The cookies start by browning salted butter over medium-low heat until nutty aromas develop and brown flecks appear, which deepens the flavor profile. After cooling, the butter is mixed with brown and granulated sugars until well combined, then an egg and vanilla extract are added to form a light, fluffy base. All-purpose flour and baking soda are incorporated to create a smooth dough.
Chopped semi-sweet or dark chocolate is folded into the dough, giving the cookies pockets of melted chocolate after baking. Optionally, flaky sea salt is sprinkled on top for a contrast that accentuates both the sweetness and the richness from the butter. The resulting cookies have a chewy texture with crispy edges and a tender center.
The recipe allows using either a chopped chocolate bar or chocolate chips, offering flexibility in texture and flavor intensity. These cookies store well and can be enjoyed fresh or later with slight reheating for softer centers.
Ingredients
- 1 butter 1/2 cup, salted, stick
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 semi sweet chocolate or dark chocolate; 3.5oz bar; chopped into small chunks
- sea salt optional; flakey
Instructions
- Prepare the brown butter - place a stick of salted butter in a small sauce pan over medium low heat. Allow the butter to melt completely. Whisk occasionally until the top of the melted butter looks foamy. Once it looks foamy, whisk constantly until you start to see small brown flecks at the bottom of the pan and immediately remove from heat.
- Allow the browned butter to cool completely. I like to place it in the fridge for 15 minutes.
- Pour the cooled brown butter into a large bowl - be sure to scrape in all of those browned bits with a spatula. Add the brown sugar and granulated sugar to the bowl.
- Mix them together with an electric hand mixer or paddle attachment of a stand mixer until evenly combined. Add the egg and vanilla to the bowl and mix until light and fluffy.
- Pour the all purpose flour into the mixing bowl along with the baking soda and mix again with the electric mixer until a smooth dough forms. Fold the chocolate chunks in with a flat spatula.
- Cover the bowl and place in the refrigerator. Chill for at least 30 minutes.
- Preheat oven to 325F and line a baking sheet with parchment paper. Scoop out 2 tbsp of dough for each cookie and roll into a ball. Place 9 dough balls at a time on the baking sheet and press down lightly. Top with flakey sea salt.
- Bake at 325F for 12-14 minutes. Allow to cool for at least 5 minutes on the cookie sheet and then transfer to a wire cooling rack to finish cooling.
- ** To bake from frozen: Roll into balls and freeze. Bake directly from frozen at 325F for 16 minutes.
Notes
- If using unsalted butter, add ½ teaspoon kosher salt to the dough with flour and baking soda to ensure proper saltiness.
- Substitute ¾ cup chocolate chips if you prefer chunks over chopped chocolate bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 165kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 108mg | 5% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 172IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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